Category Archives: Recipes

Tidbits

DSC_0414 (1600x1060)Nachos!  Sometimes I have a little ground beef left over, not enough for burgers, but plenty for something like this.  I make my own seasoning for taco style meat.DSC_0411 (1600x1060)Mrs J thought Boston cream pie would be nice.  It ended up tasting much better than it looked before the hot  ganache covered covered a few errors.  This is as close a look as I dare to show.  Why is it not called Boston cream cake?  Mystery!DSC02390 (1600x1060)Puppies! Momma dog came to the shelter pregnant and dropped this healthy litter of six.DSC02385 (1600x1060)This pup is named Spicy, and is one of several that were removed from a hoarder.  She seems to be OK but some of her sibs are still shy.DSC_0398 (1600x1060)Hard to beat bbq’d chicken and grilled corn on the cob.DSC_0416 (1600x1060)Not as classic a combo as with grilled cheese but the tuna salad sammy went quite well with the tomato soup.

Sammich Pr0n – Italian Beef

DSC_0392 (1600x1060)

Bread Pr0n – Soft Hoagie Rolls

DSC_0389 (1600x1060)I have some Italian beef working for lunch and need proper rolls to put together sandwiches.  These are from that King Arthur bun recipe and I have high hopes for them in this role.  The recipe is for eight buns, I divided it into six parts and the rolls are pretty big.  These are fresh from the oven and just brushed with the melted butter and they smell wonderful!

Friday Recipe Exchange: Cast Iron and Baked Beans

DSC_0334 (1600x1060)

JeffreyW posted his photo of cast iron baked beans a while back and all I could think was, “great idea, why haven’t I tried that?” I debated between posting about cast iron recipes or baked beans. With Memorial Day coming up fast, it seemed like a good time to bring back a bunch of baked bean recipes.

There was no real cooking in my kitchen this week, I’m uninspired while I house hunt. Luckily, I keep a lot of frozen meals, marinated meats and sauces in my freezer. I double batch much of what I cook and freeze for later. Boil up some fresh pasta or rice and I’ve got a quick meal. But I did get to a Bixby update for the pet lovers, he’s relaxin’ and chillin’ for your amusement here.

On to the recipes:

I like linking to JeffreyW’s recipes (rather than embedding them in the post) because he writes a narrative of the process instead of simply listing the recipe and often includes a batch of photos to illustrate. His Cast Iron Baked Beans recipe (click here) is no exception. It would silly to abridge it here.

I had these baked beans at a cookout and absolutely needed the recipe. Turns out it is just a few ingredients that spices up a simple can of baked beans and adds a touch of sweet, too.  Nita’s Baked Beans, recipe here.

If baked beans aren’t your thing, how about Butter Beans and Greens (recipe here), since in many backyard gardens, the collards, mustard greens and spinach should be ready for spring harvest.

What’s on your plate this weekend? Do you have a dish that everyone asks for the recipe when you take it to gatherings? And do you give it out? Have any dishes you had to have the recipe after tasting it at a cookout or potluck?

The featured recipe tonight is savory, sweet. smoky and oven baked. Who knew molasses could be so good?

_DSC4160 [1024x768]

Baked Beans Photo by JeffreyW

And if you want a true New England experience, add some Brown Bread, recipe here. Brown bread was a childhood treat that I didn’t realized until later was unique to New England (at least at that time). My mom would fry it up in a skillet, served with lots of butter, maple syrup and baked beans.

Boston Baked Beans

This serves 8, but you can easily double it for large gatherings. The slow cooking, white beans and molasses are what give these baked beans their signature flavor.

  • 1 pound (2 cups) dried white beans (Great Northern or navy beans)
  • 2 medium onions, coarsely chopped
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • 1/2 cup ketchup (or 2 tbsp tomato paste)
  • 1 tbsp dry mustard
  • 1/4 pound thick sliced bacon, cut into pieces
  • 4 cups water, or more if necessary
  • 1/4 tsp salt (more may be needed, but start here)
  • 1/4 tsp pepper

large dutch oven, bean pot or heavy duty oven proof pot

Soak the beans overnight, drain, and rinse them. (Here at high altitude, soaking doesn’t do much, so I pressure cook them for 20 minutes instead, then let them soak for an hour)

Preheat oven to 300 degrees.

Drain and rinse the beans.

Put the beans in a large, ovenproof pot.. Add the onions, brown sugar, molasses, tomato paste, mustard, and bacon. Add water, salt, and pepper. Return the beans to a boil. Cover the pan and transfer to the oven.

Cook the beans for 4 hours, checking them every hour to see if the pan seems dry. Add more water as needed, ½ cup at a time.

Add more salt and pepper, if you like, and let the beans sit for 15 minutes before serving.

Note: To reheat leftovers, add more water and cook over low heat, stirring often, for 10 minutes or until hot.

Missing the full dinner menus and shopping lists? If you click here, it will take you to all the ones I have posted. That’s it for this week. Have a great weekend. – TaMara

========================================

 

Tidbits

DSC_5285 (1600x1060)More random wildlife!  A snapper makes his/her way across the lawn.  It’s dry so I know it’s been on the road for a while, but there is a pond in sight from where the picture was taken.DSC02312 (1600x1200)We don’t know much about this orange kitteh, it was found in a cardboard box with a sibling.  They are about 8 weeks old and are ready for adoption.DSC02310 (1600x1200)The first one looks a lot like our newest kitty, this one lacks the white patches.  I’m sure there is a name for the different color schemes but I don’t know what they are.  Mrs J says she just calls them orange tabbies.DSC_0378 (1600x1060)Tacos!  These are roast pork with minimal garnish – a smear of beans and a spoonful of salsa with sprinkles of green onion and cheddar.  The general term for the main filling is carnitas, which means “little meats”.DSC_0374 (1600x1060)The coconut curry chicken we had over rice the other day was also good on these garlic mashed potatoes.  I wish I was better at cooking for two, we still have another little bit of this leftover.DSC_5307 (1600x1060)It’s so hard to catch these hummers in mid flight, especially with the long lens I had on my camera.  This was snapped as he approached a feeder and hesitated while he chose a spot to land.DSC_0364 (1600x1060)I’ll wrap up with a classic picnic plate of burger, beans, slaw, and potato salad.

Coconut Curry Chicken

DSC_0366 (1600x1060)I opened a can of coconut milk the other day for the shrimp dish but only used a couple of tablespoons out of it so I looked around for a recipe to use the rest.  This one is said to be a Brazilian recipe and I had everything except for the hot chilies.  I added some curry powder I had on hand to the spices in the recipe and backed off the cayenne it called for because I wanted Mrs J to not hate me.  The dish was not at all spicy even though I did use canned tomato bits with the green chilies.  There is one huge sweet onion in there, chopped into not so small pieces.  The chicken was boneless and skinless thighs and breasts with the breasts cut into thigh sized pieces.  The gravy looked thin so I stirred in corn starch in a slurry to thicken it.  Pretty good over the white rice.

Ribs and Fries

DSC_0359 (1600x1060)

Sammich Pr0n – Cheeseburger with Picnic Sides

DSC_0356 (1600x1060)

Creamy Coconut Shrimp

DSC_0351 (1600x1060)There was a variation of this at the Chinese buffet we frequent.  It was pretty tasty but I didn’t know what to call it and so asked the woman tending the counter.  She named it Coconut Shrimp.  I’ve seen the version of it that has battered shrimp coated with shredded coconut for deep frying but not this creamy version.  A search for “creamy coconut shrimp” found several recipes – after discarding several that mentioned mayonnaise I settled on this one.  I didn’t have amaretto and didn’t want to buy a bottle for the two tablespoons the recipe called for so I subbed in a little almond extract, adding a teaspoon to the coconut sauce mixture.  In another departure I used cooked shrimp instead of raw.  These two things were bad calls in retrospect.  The dish really needed that bit a caramelization from cooking in the amaretto.  That said, it was still an enjoyable meal.

Pasta Pr0n – Chili Spaghetti

DSC_0345 (1600x1060)I’m sure the gentlefolk in Ohio would take it amiss if I called this Cincinnati style so I’ll just take a whiff on the name.  I had a little ground beef left from the sliders and I figured beans would stretch that into something I could use for supper today.  Worked great for enough chili to make this dish.

Follow

Get every new post delivered to your Inbox.

Join 672 other followers